Sachertorte | Austria’s Most Famous Dessert

The traditional Sachertorte is a wonderful chocolate sponge cake filled with apricot jam. It is amazingly delicious and completely chocolaty. For a family celebration or any small gathering, this cake will make an impression on everybody. Enjoy with whipped or chantilly cream.

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Sachertorte | Austria’s Most Famous Dessert

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Done

Recipe

PRE TIME:

COOKING TIME: 0

TOTAL TIME:

4 SERVING

Ingredients:

FOR THE SPONGE CAKE:
3.5 Oz. Pastry/cake flour
3.9 Oz. Ground almond
3.9 Oz. Unsalted butter at room temperature
3.9 Oz. Icing sugar
6 Large Yolks
6 Large Egg whites
3.9 Oz. Sugar
5.3 Oz. 70% black chocolate
0.35 Oz. Baking powder
FOR THE FILLING:
10.5 Oz. Apricot jam
FOR THE GLAZE:
7 Oz. 70% black chocolate
7 Oz. Cream
1.65 Oz. Unsalted butter at room temperature
FOR DECORATE:
1-2 Sliced Dried apricots cut lengthwise
1 Tbsp Honey
Crocanti almond
Edible golden powder
Ganache:
4.4 Oz. Cream
3.2 Oz. 70% Black chocolate

Directions:

In a saucepan add the apricot jam and place at medium-low heat. Leave until it gets a little warm so that it takes on a more liquid texture. With the help of a layer cake cutter, cut the cake in half.

Fill the inside with 3/4 of the jam.

Cover the other half with sponge cake and brush all over the outside with the remaining jam. Refrigerate for 10 minutes.

In a bowl add chopped chocolate and butter, set aside. In a saucepan pour the cream and heat to medium-low heat. Remove the heat and pour over the chocolate. Let stand for 2-3 minutes and stir until a homogeneous and very bright mixture is obtained.

Using a spatula, cover the entire surface with a thin layer of chocolate ganache. We will try to leave it as smooth as possible. Refrigerate for 10-15 minutes so that this outer layer hardens.